1.4L (4 servings)
Intermediate
50 minutes
2.0 Litre Container
A flavourful purée with russet potatoes, sprigs of thyme, and our Kale Pesto.
1.4L (4 servings)
Intermediate
50 minutes
2.0 Litre Container
2 Tablespoons extra virgin olive oil, optional
180 g (2 ) small leeks, washed well, sliced
4 small garlic cloves, peeled
960 ml (4 cups) vegetable stock
590 g (3½ cup) artichoke hearts, drained, rinsed
230 g (1 ) medium russet potatoes, washed, quartered
10 g (¼ cup) fresh thyme leaves, stemmed
4 Tablespoons kale pesto, optional
Chef's Notes
This creamy soup is a great way to sneak some extra fiber into your diet.
Nutrition Information
Serving Size | 416 g (1 serving) |
Amount Per Servings | |
Calories | 310 |
Total Fat | 14 g |
Saturated Fat | 2 g |
Cholesterol | 0 mg |
Sodium | 300 mg |
Total Carbohydrate | 41 g |
Dietary Fiber | 12 g |
Sugars | 6 g |
Protein | 8 g |